Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

French butchering style

Recommended Posts

BettyK's post sent me to my bookshelf where I found that Anne Willan's "La Varenne Practique" has double-truck charts that allow one to compare American and French animal breakdown.

There are charts for veal, beef, lamb and pork. These excellent charts (American on one page, French on the opposite pate) are worth studying from the points of view of buying the meat called for in a French recipe as well as ordering off a French menu.

eGullet member #80.

Link to comment
Share on other sites

  • Create New...